Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast.

Laura Zapalowski
Recipe by Cooking Light April 2009

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Yield:
8 servings (serving size: 2 cakes and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.

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  • To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.

  • Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.

Nutrition Facts

222 calories; fat 5.5g; saturated fat 3.1g; mono fat 1.6g; poly fat 0.4g; protein 8.4g; carbohydrates 33.9g; fiber 2.1g; cholesterol 69mg; iron 1.1mg; sodium 448mg; calcium 136mg.
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